Vegan parmesan cheese with cashews & hemp hearts
Cheesy and flavorful vegan parmesan cheese is delicious on top of spaghetti, pizza, or anywhere you'd use non-vegan parmesan. It comes together in just minutes, thanks to the food processor.
Servings: 12 people
Calories: 43kcal
Ingredients
- ¼ cup raw cashews
- ¼ cup hemp hearts
- ¼ cup nutritional yeast flakes
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon granulated onion
- ¼ teaspoon granulated garlic
- ½ teaspoon salt
Instructions
- Put all of the ingredients into the food processor.
- Process on low until the cashews have broken down into fine pieces. The time will vary depending on your food processor, but it takes mine about 10 to 20 seconds. Do not over blend.
- Move vegan parmesan cheese into a covered jar or shaker container. Store it in the refrigerator (or freezer for longer storage).
Notes
Store in a covered container in the refrigerator or freezer. It will keep in the refrigerator for several weeks. In the freezer it will last up to 3 months.
Nutrition
Calories: 43kcal | Carbohydrates: 2g | Protein: 3g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 97mg | Potassium: 38mg | Fiber: 0.5g | Sugar: 0.2g | Vitamin A: 22IU | Vitamin C: 0.03mg | Calcium: 8mg | Iron: 1mg
